Question 1

Sometimes __________ beams are used to irradiate foods in place of gamma radiation because the process does not generate radioactive waste.

Accepted Answer

A)  microwave
B)  electron
C)  magnetic
D)  None of the choices are correct.E) B) and C)
F) A) and D)

Question 2

Clostridium botulinum and Bacillus cereus are important disease-causing microorganisms of food which cause _________.

Accepted Answer

A)  infections
B)  intoxications
C)  cancers
D)  birth defectsE) None of the above
F) A) and D)

Question 3

The holes in Swiss cheese are produced by the metabolic activities of which bacterial genus?

Accepted Answer

A)  Streptococcus
B)  Propionibacterium
C)  Leuconostoc
D)  LactobacillusE) B) and D)
F) A) and B)

Question 4

Feeding chickens a strain of Bacillus subtilis leads to

Accepted Answer

A)  lower carriage of the pathogenic
B)  increased body weight and feed conversion.
C)  a reduction in coliforms and Campylobacter in the processed carcasses.
D)  increased body weight and feed conversion and a reduction in coliforms and Campylobacter in the processed carcasses.
E)  All of the choices are correct.F) D) and E)
G) A) and B)

Question 5

Which of the following is a fermented meat product?

Accepted Answer

A)  Hot dogs
B)  Italian sausage
C)  Country-cured hams
D)  Beef jerkyE) A) and D)
F) All of the above

Question 6

Some fermented dairy products have been suggested to have beneficial effects,including a reduction in the incidence of colon cancer and the minimization of lactose intolerance.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following determines whether or not a wine is considered to be dry?

Accepted Answer

A)  The percentage of alcohol after fermentation
B)  The amount of free sugar after fermentation
C)  The amount of carbon dioxide after fermentation
D)  The type of grape used as a starting materialE) None of the above
F) All of the above

Question 8

If food-borne disease transmission does not require growth of the microorganism after ingestion because the toxic substances are already present in the food as a result of previous growth,then it is referred to as a food-borne __________.

Accepted Answer

The answer of If food-borne disease transmission does not require...

Question 9

A major organism considered to cause food-borne infection is

Accepted Answer

A)  Salmonella.
B)  Staphylococcus.
C)  Pseudomonas.
D)  Bacillus.E) None of the above
F) All of the above

Question 10

In breadmaking,yeast growth is usually carried out under ____________ conditions,which results in more carbon dioxide production and less alcohol accumulation.
or

Accepted Answer

The answer of In breadmaking,yeast growth is usually carried out...

Question 11

Your roommate made potato salad and then let it sit on the counter overnight,forgetting to refrigerate it.When she discovered it in the morning,she asked you whether you thought it would be safe to eat.How should you reply?

Accepted Answer

A)  Yes,as long as she refrigerates it now,since the cold will kill the microorganisms.
B)  Yes,as long as she refrigerates it now,since the cold will slow the growth of any contaminating microorganisms.
C)  No,because refrigeration will not inactivate microbial toxins that may have been produced while the salad sat at room temperature.
D)  Yes,as long as she refrigerates it now,because any toxins produced will be destroyed by refrigeration.
E)  Yes,as long as she refrigerates it now,since the cold will stop microbial growth and inactivate toxins.F) A) and E)
G) B) and E)

Question 12

Which of the following is true about molecular methods of microorganism detection in foods?

Accepted Answer

A)  They can be used to detect the presence of a single specific pathogen.
B)  They can be used to detect viruses that are not easily cultured.
C)  They can be used to detect slow-growing pathogens.
D)  All of the choices are correct.E) B) and D)
F) A) and B)

Question 13

The conventional low-temperature holding procedure used in the pasteurization of milk involves holding the milk at 62.8oC for __________ minutes.

Accepted Answer

A)  5
B)  15
C)  30
D)  60E) None of the above
F) All of the above

Question 14

Which of the following helps preserve foods by controlling microbial access to water?

Accepted Answer

A)  Drying
B)  Addition of salt
C)  Addition of sugar
D)  All of the choices are correct.E) B) and C)
F) B) and D)

Question 15

You may have noticed that the prepackaged deli meats you purchase in the refrigerated section of the grocery store seem to last longer than the same meats purchased freshly sliced from the deli counter.You are puzzled because the meats are identical and you expect the products at the deli to be fresher.What is the primary reason the prepackaged meats last longer?

Accepted Answer

A)  The prepackaged meats are typically sprayed with bacteriophage to prevent the growth of Listeria monocytogenes,which typically causes spoilage.
B)  The prepackaged meats are stored at a much colder temperature than the deli case.
C)  The prepackaged meats are not handled by the deli workers.
D)  The prepackaged meats have modified atmosphere packaging that has excluded oxygen gas,which would promote the growth of spoilage organisms.E) B) and D)
F) None of the above

Question 16

Freezing food is an excellent preservation method because freezing readily kills most if not all microorganisms contaminating the food.

Accepted Answer

A) True 
 B)False

Question 17

A chemical that is effective in preserving foods with a low pH such as bread is ________.

Accepted Answer

A)  sodium propionate
B)  sodium nitrate
C)  sodium citrate
D)  sodium sulfiteE) A) and C)
F) B) and C)

Question 18

Which of the following microbial genera is used in the production of fermented dairy products?

Accepted Answer

A)  Streptococcus
B)  Lactobacillus
C)  Leuconostoc
D)  All of the choices are correct.E) None of the above
F) A) and B)

Question 19

Preservation of fermented meat products is accomplished by

Accepted Answer

A)  the lower pH.
B)  pasteurization.
C)  the lower water activity.
D)  the lower pH and lower water activity.
E)  All of these choices are correct.F) All of the above
G) A) and C)

Question 20

To control microbial growth in a food,one can decrease water availability by the addition of ________.

Accepted Answer

A)  sugar or salt
B)  gelatin
C)  agar
D)  formaldehydeE) B) and D)
F) C) and D)

Exam 41: Microbiology of Food

Freezing food is an excellent preservation method because freezing readily kills most if not all microorganisms contaminating the food.

Correct Answer
verified

Which of the following is true about molecular methods of microorganism detection in foods?

Correct Answer
verified

Clostridium botulinum and Bacillus cereus are important disease-causing microorganisms of food which cause _________.

Correct Answer
verified

A chemical that is effective in preserving foods with a low pH such as bread is ________.

Correct Answer
verified

The conventional low-temperature holding procedure used in the pasteurization of milk involves holding the milk at 62.8^oC for __________ minutes.

Correct Answer
verified

Which of the following determines whether or not a wine is considered to be dry?

Correct Answer
verified

Sometimes __________ beams are used to irradiate foods in place of gamma radiation because the process does not generate radioactive waste.

Correct Answer
verified

The holes in Swiss cheese are produced by the metabolic activities of which bacterial genus?

Correct Answer
verified

Your roommate made potato salad and then let it sit on the counter overnight,forgetting to refrigerate it.When she discovered it in the morning,she asked you whether you thought it would be safe to eat.How should you reply?

Correct Answer
verified

Correct Answer
verified

Some fermented dairy products have been suggested to have beneficial effects,including a reduction in the incidence of colon cancer and the minimization of lactose intolerance.

Correct Answer
verified

If food-borne disease transmission does not require growth of the microorganism after ingestion because the toxic substances are already present in the food as a result of previous growth,then it is referred to as a food-borne __________.

Correct Answer
verified

Which of the following is a fermented meat product?

Correct Answer
verified

Which of the following microbial genera is used in the production of fermented dairy products?

Correct Answer
verified

To control microbial growth in a food,one can decrease water availability by the addition of ________.

Correct Answer
verified

Which of the following helps preserve foods by controlling microbial access to water?

Correct Answer
verified

A major organism considered to cause food-borne infection is

Correct Answer
verified

In breadmaking,yeast growth is usually carried out under ____________ conditions,which results in more carbon dioxide production and less alcohol accumulation. or

Correct Answer
verified

Feeding chickens a strain of Bacillus subtilis leads to

Correct Answer
verified

Preservation of fermented meat products is accomplished by

Correct Answer
verified

Exam 41: Microbiology of Food

Freezing food is an excellent preservation method because freezing readily kills most if not all microorganisms contaminating the food.

Correct AnswerverifiedShow Answer

Which of the following is true about molecular methods of microorganism detection in foods?

Correct AnswerverifiedShow Answer

Clostridium botulinum and Bacillus cereus are important disease-causing microorganisms of food which cause _________.

Correct AnswerverifiedShow Answer

A chemical that is effective in preserving foods with a low pH such as bread is ________.

Correct AnswerverifiedShow Answer

The conventional low-temperature holding procedure used in the pasteurization of milk involves holding the milk at 62.8oC for __________ minutes.

Correct AnswerverifiedShow Answer

Which of the following determines whether or not a wine is considered to be dry?

Correct AnswerverifiedShow Answer

Sometimes __________ beams are used to irradiate foods in place of gamma radiation because the process does not generate radioactive waste.

Correct AnswerverifiedShow Answer

The holes in Swiss cheese are produced by the metabolic activities of which bacterial genus?

Correct AnswerverifiedShow Answer

Your roommate made potato salad and then let it sit on the counter overnight,forgetting to refrigerate it.When she discovered it in the morning,she asked you whether you thought it would be safe to eat.How should you reply?

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

Some fermented dairy products have been suggested to have beneficial effects,including a reduction in the incidence of colon cancer and the minimization of lactose intolerance.

Correct AnswerverifiedShow Answer

If food-borne disease transmission does not require growth of the microorganism after ingestion because the toxic substances are already present in the food as a result of previous growth,then it is referred to as a food-borne __________.

Correct AnswerverifiedShow Answer

Which of the following is a fermented meat product?

Correct AnswerverifiedShow Answer

Which of the following microbial genera is used in the production of fermented dairy products?

Correct AnswerverifiedShow Answer

To control microbial growth in a food,one can decrease water availability by the addition of ________.

Correct AnswerverifiedShow Answer

Which of the following helps preserve foods by controlling microbial access to water?

Correct AnswerverifiedShow Answer

A major organism considered to cause food-borne infection is

Correct AnswerverifiedShow Answer

In breadmaking,yeast growth is usually carried out under ____________ conditions,which results in more carbon dioxide production and less alcohol accumulation. or

Correct AnswerverifiedShow Answer

Feeding chickens a strain of Bacillus subtilis leads to

Correct AnswerverifiedShow Answer

Preservation of fermented meat products is accomplished by

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

The conventional low-temperature holding procedure used in the pasteurization of milk involves holding the milk at 62.8^oC for __________ minutes.

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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